How to Make Butter

First, you'll want your cream right between 55-60 degrees. This is the optimal temperature for it to turn. 

I use my kitchen aide mixer, covered with a towel to prevent a huge mess. (can use a hand churn or a food processor)

I put in between a quart and a half gallon of cream at a time, any more than this will run over once it gets churning.

Turn the mixer onto a medium to high speed without making too much of a mess, I add salt about a 1/2 tablespoon to a half gallon (or close to) of cream. Adding salt helps bring out the buttermilk.

If you're impatient like me, walk away! But not too far!!! You'll want to be close enough to hear the cream turning into butter. I'd say it takes about 10- 15 minutes. 

Once the butter has turned into nice clumps, strain off the buttermilk.

Turn on your very cold water and wash all the buttermilk out of the butter. Leaving buttermilk in the butter makes for a cow-ie taste. 

Wash the butter until the water that gets squeezed out comes out clear, if it's still cloudy, keep washing and working it between your palms of your hands.

Once you have gotten all the buttermilk out, package it away! You can form into ball and put into baggies or buy silicone molds off of amazon to make sticks of butter.

Tips & Tricks:

Save your buttermilk for cooking with! Anything that calls for milk, you can substitute it in... cornbread and pancakes are the best and I actually put some in my burgers the other day!

Butter is good in the fridge for around a month & it freezes well up to 6 months.

Buttermilk only lasts a couple weeks in the fridge and this also freezes well too!
Although I don't recommend, I've been keeping my butter that we use daily out on the counter with no problems for about 2 weeks. It will start to be cow-ie towards the end, once that happens, I just throw it into a recipe that calls for butter or buttering the cast iron pans.